It takes money and know-how to create and maintain a real website, but Facebook is free and requires little knowledge of how websites work. Add the fact that many rural folks still don’t take the Internet seriously, and you get businesses that don’t realize that they’re neglecting a useful tool to help them gain and maintain customers.
What I said before was a little exaggerated. An example of the experience: this weekend I was looking to order lunch in an area that I don’t frequent. There was a sandwich shop that I had been meaning to try because people rave about it. I tried to call to place an order and the phone just rang. No voicemail, just ringing. I went looking for a website, thinking maybe they’re closed on Sundays (I hear the owner is religious) and I find nothing but Facebook. The latest post was from November saying something about the owner having broken his arm, so they’ll be closed until further notice. So I guess they’re closed?
I move onto another shop who does have a website, but it’s bare bones: just the name, address, phone number, and hours that are probably outdated. No menu. Their Facebook wasn’t any help. I had to Google to find pictures of the menu. I called them and ordered. If I wasn’t willing to take an extra couple of steps, I’d have to resort to Subway for a sandwich… no thanks.
The usual experience is like what happened with the second shop, sometimes with a menu, sometimes it’s up to date. No online ordering, no Doordash. Maybe they have a new customer form to fill out to get a call back for a quote, but don’t be surprised if they don’t call, because they don’t check those messages because they don’t take the Internet seriously. They’re great at their job, but suck at current forms of communication. If you want to support local businesses in a rural area, you call them or just show up. It’s like the 2000s out here.
I’d argue that they get better as leftovers. It’s the additional time to meld flavors. Chili is another great thing to bring to work, but I guess that’s basically a type of stew.
Chicken/tuna/egg salad is my suggestion. Though the way I do it may not work for your situation. I make up a container of it on Sunday and keep it in the work fridge. I keep a loaf of bread in my desk and make a sandwich each day. It’s a great way to have sandwiches without the bread getting soggy. This can also work with cold cuts, but it gets complicated if you want condiments.